Cocoa shell and its compounds: Applications in the food industry

Autor: Sandra Lorena Blandón Navarro, Dayane C.G. Okiyama, Christianne Elisabete da Costa Rodrigues
Rok vydání: 2017
Předmět:
Zdroj: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
ISSN: 0924-2244
DOI: 10.1016/j.tifs.2017.03.007
Popis: Background Cocoa shell is removed from the cocoa bean before or after the seeds are roasted; it is considered a by-product of the cocoa industry that is usually underutilized or considered waste. Some studies and patents have been developed in order to give a nobler destination to this material. Interest in cocoa shell is due to its high nutritional value owing to the presence of a variety of biocompounds, such as phenolic compounds, dietary fibers, theobromine and a lipid profile similar to that of cocoa butter, besides its chocolate color and flavor. Scope and approach In this review, a characterization and evaluation of cocoa shell and its biocompounds is discussed, as well as its health effects, methods for determining the main compounds, and recent applications of this by-product as a food ingredient. Key findings and conclusions The main application of cocoa shell in the food industry is as a source of fiber. However, studies have shown that this material has a high content of phenolic compounds, showing itself to have potential application as an antioxidant agent. Cocoa shell proves to be a promising ingredient in the food industry, but there have been few studies devoted to this by-product, indicating that it is a raw material with great potential for exploration.
Databáze: OpenAIRE
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